Use a 2 quart, heavy pan. Melt the butter over medium heat and when completely melted, add sugar, water, and salt. Mix ingredients carefully and stir continuously to prevent scorching. Do not use high heat at any time during the cooking or the butter will separate. Continue boiling until the temperature reaches 294 degrees.

When proper temperature has been reached, pour the syrup into a well greased Pyrex dish or marble slab.

Spread finely chipped chocolate (Milk Hershey, Warfield milk Hershey, or regular dipping chocolate can be used) over the candy and top with finely chopped nuts (pecans, walnuts, or any that suits the taste).